Opened in 2022 by chef Pablo Carrasco, Desacato promises “irreverent cuisine” that is a fusion of Andalusian-inspired dishes and Basque influences, combining the traditional with the avant-guard. The industrial-chic look of the spacious dining area is softened by muted silver-grey walls and blonde wooden tables. A large window lets in lots of natural light and there are also a few tall tables out on the side walk.

As promised, the menu takes you on a bit of a north-south journey. Hard to pick favourites but we loved the “matrimonio” gilda (with both anchovy and boquerón), crispy pastry sphere filled with pastel de cabracho (scorpion fish) and Bilbao-style tuna tartare with roasted pepper mayo on a puffed wheat cracker. The “caramelo de cordero” is tender Burgos lamb in PX sauce and grilled presa (pork shoulder) comes with with two mojo sauces. On one visit when we couldn’t decide whether to have the corvina fried or grilled our waiter suggested we have it 50/50, which was great. Side dishes include a lovely confit artichoke and perfect “alavesas” fried potatoes. Be sure to ask about the daily specials too (some are shown below) and if they have the glazed eel or salmon txistorras… go for it! Excellent wine list and excellent service too.

Latest news: Desacato has received a recommendation in the Michelin Guide.
And you can read more about chef Pablo here: Los Chicos de Petit

Bread/Service Charge: 1.60€ PER PERSON

Amor de Díos 7
Tel. 646 41 15 17
Open 13.30 – 16-30 / 20.00 – midnight  Thursday – Monday
€ € € €

Food 9 | Wine 9 | Service 9 | Ambiance 8

aperitif

crusty sourdough with smoked butter

gilda: piparras, Cantabrian anchovy, boquerón en vinagre, sun dried tomato

anchovy and lardo on talo corn chip

crispy pastry sphere filled with pastel de cabracho

tartlette filled with prawns topped with anchovy powder

marinated salmon with radish petals

crispy chicken croqueta

cecina de buey on crispy carasau bread with sundried tomato, arbequina eevo

cauliflower salad with orange escabeche

glazed smoked eel with corn sauce and pickled okra

corvina croquetas

Bilbao-style tuna tartare with roasted pepper mayo on soufléed wheat

salmon txistorras with hovmästarsos (mustard & dill) sauce

beef carpaccio, shaved idiazábal, walnuts, arugula

tuna and sundried tomato buñuelos with sherry vinegar mayo

albóndigas de corvina

Burgos lamb with PX reduction

beef and ricotta ravioli, demi-glace

presa (pork shoulder) a la plancha with two mojos

confit artichoke flower

corvina (sea bass) grilled and fried

garlicky grilled txuleta de pez limón

grilled T-bone with beef tartare

potatas alavesas

birthday treat: smoked dark chocolate mousse with salt flakes and orange peel

house palo cortado

owner and chef Pablo Carrasco

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Updated February 2026